"Panamontana” flying crab soup, sea purslane and courgette, Cosi
45 mins.
Difficult
Here is what you need
Ingredients
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Brown crab
Flying crab soup
250 g flying crab
2 onions
2 carrots
4 cloves of garlic
20 g curry powder
150 g tomato pulp
100 g cognac
1 l water
4 star anise
Coffee oil
50 g maize oil
20 cl Cosi coffee
2 lemon zests
1 orange zest
Courgette
1 courgette, spiralised
drops of lemon juice
50 g of sea purslane, rinsed
1 tbsp maize oil
50 g cream, whipped
sea salt, pepper
Flying crab soup
250 g flying crab
2 onions
2 carrots
4 cloves of garlic
20 g curry powder
150 g tomato pulp
100 g cognac
1 l water
4 star anise
Coffee oil
50 g maize oil
20 cl Cosi coffee
2 lemon zests
1 orange zest
Courgette
1 courgette, spiralised
drops of lemon juice
50 g of sea purslane, rinsed
1 tbsp maize oil
50 g cream, whipped
sea salt, pepper
Materials
How to make !
Brown crab
Boil the brown crab for 5 minutes in a court-bouillon. Remove from the hob and let cool down. Take the crab out of the stock and chop it up. Remove the meat. Season with salt, pepper and olive oil.
Flying crab soup
Quickly sauté the flying crabs and the crab shells of the brown crab. Add the onions, the carrots, the garlic, the curry and the tomato pulp. Add the cognac and water. Add the star anise. Season with salt and pepper. Cook for 20 minutes. Puree and strain with a fine sieve.
Coffee oil
Mix the maize oil, with the coffee, the lemon and the orange zests and let simmer for 15 minutes over low heat. Season with sea salt.
Courgette
Drizzle some drops of coffee oil over the courgette spaghetti and season with salt, pepper and lemon juice. Sauté the sea purslane in the maize oil, seasoned with pepper, until al dente.
Serving
Place the crab meat in a mould and arrange in a bowl. Arrange the sea purslane and the courgette spaghetti on top. Pipe some whipped cream on the plate, with a teaspoon of coffee oil and pour over the flying crab soup.
Boil the brown crab for 5 minutes in a court-bouillon. Remove from the hob and let cool down. Take the crab out of the stock and chop it up. Remove the meat. Season with salt, pepper and olive oil.
Flying crab soup
Quickly sauté the flying crabs and the crab shells of the brown crab. Add the onions, the carrots, the garlic, the curry and the tomato pulp. Add the cognac and water. Add the star anise. Season with salt and pepper. Cook for 20 minutes. Puree and strain with a fine sieve.
Coffee oil
Mix the maize oil, with the coffee, the lemon and the orange zests and let simmer for 15 minutes over low heat. Season with sea salt.
Courgette
Drizzle some drops of coffee oil over the courgette spaghetti and season with salt, pepper and lemon juice. Sauté the sea purslane in the maize oil, seasoned with pepper, until al dente.
Serving
Place the crab meat in a mould and arrange in a bowl. Arrange the sea purslane and the courgette spaghetti on top. Pipe some whipped cream on the plate, with a teaspoon of coffee oil and pour over the flying crab soup.
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"Panamontana” flying crab soup, sea purslane and courgette, Cosi
- 45 mins.
- Difficult
Materials
Recommended Nespresso coffees
Ingredients
Brown crabFlying crab soup
250 g flying crab
2 onions
2 carrots
4 cloves of garlic
20 g curry powder
150 g tomato pulp
100 g cognac
1 l water
4 star anise
Coffee oil
50 g maize oil
20 cl Cosi coffee
2 lemon zests
1 orange zest
Courgette
1 courgette, spiralised
drops of lemon juice
50 g of sea purslane, rinsed
1 tbsp maize oil
50 g cream, whipped
sea salt, pepper
Inspirations
How to make !
Brown crabBoil the brown crab for 5 minutes in a court-bouillon. Remove from the hob and let cool down. Take the crab out of the stock and chop it up. Remove the meat. Season with salt, pepper and olive oil.
Flying crab soup
Quickly sauté the flying crabs and the crab shells of the brown crab. Add the onions, the carrots, the garlic, the curry and the tomato pulp. Add the cognac and water. Add the star anise. Season with salt and pepper. Cook for 20 minutes. Puree and strain with a fine sieve.
Coffee oil
Mix the maize oil, with the coffee, the lemon and the orange zests and let simmer for 15 minutes over low heat. Season with sea salt.
Courgette
Drizzle some drops of coffee oil over the courgette spaghetti and season with salt, pepper and lemon juice. Sauté the sea purslane in the maize oil, seasoned with pepper, until al dente.
Serving
Place the crab meat in a mould and arrange in a bowl. Arrange the sea purslane and the courgette spaghetti on top. Pipe some whipped cream on the plate, with a teaspoon of coffee oil and pour over the flying crab soup.